Chef Shannon Shaffer has served pheasant more than once. He is a Wisconsin Native, who is now the Head Chef at Design Cuisine in Arlington, Va. Chef Shaffer planned the Inaugural dinner for Barrack Obama. Chef and his team have prepared meals for diplomats, politicians, and executives. Meals have ranged from intimate parties of six to significant events of 7000. Chef Shaffer’s recipe for herb-roasted pheasant with wild rice that we are sharing today is for ten people. We are honored that this recipe is part of our MacFarlane Pheasants’ free recipe book that can be downloaded from our website. Enjoy this gourmet pheasant recipe at your next dinner party and download our recipe book for more delicious pheasant and other wild meat recipes.
Herb-Roasted Pheasant with Wild Rice
By Chef Shannon Shaffer, Design Cuisine, Arlington, VA
10 boneless pheasant breasts, remove tenders and reserve for stuffing, cut a small pocket in the side of the breast for stuffing
1 lb. wild rice, long grain
2 quarts chicken stock or canned chicken broth
2 carrots, diced
1/2 onion, diced
1/2 cup diced dried apricot
1 tablespoon salt and pepper mix
2 tablespoons roasted garlic
1/2 cup olive oil with chopped rosemary, thyme, and sage
Directions : In a saucepan, bring water to a boil and add rice with the chicken stock ; cook until soft and most of the liquid is gone. Add the onion, carrot, garlic and apricot. Cook until the vegetables are soft, and all liquid has been absorbed. Refrigerate the rice mixture until cold. In a food processor, puree the pheasant tenders to a paste consistency to use as a binder for the rice mix. When the rice is cool, add the pheasant puree to the rice until well mixed. Adjust seasoning with salt and pepper and return to the refrigerator until ready to stuff your pheasant.
Preheat the oven to 400°F. Make 10 small football-shaped patties of the rice mix, then stuff inside the pheasant, being careful not to overstuff the pheasant. Rub herb/oil mixture on top and bottom of the pheasant, season with salt and pepper. Place the pheasants on a heavy gauge roasting pan and then in a preheated oven for approximately 8-10 minutes. Remove pheasants from the oven and cover with a lid or foil, and allow to sit for 10 minutes before serving over sautéed spinach.
Yield: 10 servings